Creamy Parsnip Puree with Shallots

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Appears in Cook's Illustrated September/October 1994

Extensive kitchen testing finds that pureeing is the best use for this often unappreciated root vegetable.

SERVES 4

TIME 30 minutes

WHY THIS RECIPE WORKS

Extensive testing indicated that pureeing is the best use for sweet and rich parsnips. We got the best flavor for our parsnip recipe by steaming, not boiling, the parsnips before pureeing. You can puree parsnips with any of the tools you us...

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